Open-Face Egg Muffins

Makes 4 servings (serving size: one half muffin)

There’s no need for McFood once you master this really simple recipe. And once you do, you may even want to experiment a bit, substituting a nice hot salsa for the tomato slices.


  • Non-stick cooking spray
  • 1 cup (8 ounces) egg substitute
  • 2 whole-wheat English muffins, split and toasted
  • 1 medium tomato, cut into 4 slices
  • 1/4 cup (1 ounce) shredded reduced-fat Cheddar cheese
  • 1 teaspoon chopped fresh chives

Preheat the broiler. Lightly coat a nonstick skillet with cooking spray and put on medium heat. When the skillet is heated, pour in egg substitute. Cook just until the eggs set then stir and cook another 5-6 minutes, stirring occasionally.

Place toasted muffin halves on an ungreased baking sheet with cut sides facing up. Top each with 1/4 of the scrambled eggs, 1 tomato slice and 2 tablespoons cheese. Broil 1-2 minutes, until cheese is melted. Sprinkle with chives and serve.

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Nutrition Information

Open-Face Egg Muffins

Servings per Recipe: 4

Amount per Serving

Calories:  140

Calories from Fat:  

Total Fat:  3.5g

Saturated Fat:  1g

Cholesterol:  <5mg

Sodium:  370mg

Carbohydrates:  15g

Dietary Fiber:  3g

Protein:  12g

Sugars:  2g

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